2011 Poggiarellino Rosso di Montalcino

SKU #1137669

Poggiarellino is a tiny estate that makes phenomenal wines that, thanks to our direct import, we're able to sell at incredibly low prices. Over the years, these characterful wines have carved out a permanent residency in the hearts K&L staff and customers. Tight in youth as young traditionally made Rossos can be, this one really opens up with some air, revealing textbook Sangiovese aromas of bright cherry and strawberry, accented by notes of vanilla and that tell-tale Montalcino earthiness. It is plush in the mouth, with layers of red fruits and spice. Ripe tannins and acidity lift and lengthen the finish. This is not a simple wine, rather one that is simply perfect with rustic Italian fare!

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Price: $16.99
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Staff Image By: Illya Haase | K&L Staff Member | Review Date: 3/7/2014 | Send Email
This was one of the highlights at K&L's recent tasting. Just lovely fruit and structure that go seamlessly together. Beautiful accents of red cherry and Tuscan herbs. With integrated tannins and acidity. This should be your go to weekday wine!

Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 2/21/2014 | Send Email
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The ripeness of the 2011 vintage comes through on the palate where the ripe plum fruit character is mixed with classic Poggiarellino nose full of gamey, complex dark cherry and plum fruit, with nicely evolved notes of tobacco leaf and has layers of what the Italians call sottobosco (the flavor of the forest floor). I has a long finish and is rockin' to drink right now! I'd still decant it an hour ahead of time just to let it evolve a bit.
Drink from 2013 to 2020

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 2/21/2014 | Send Email
This is drinking GREAT! Right now and will over the next couple of years (but only if you can keep your hands off it and keep some in the cellar). Here is a wine that packs a wallop and offers lots of bang for your buck all in one! Give this rosso about an hour to open up; on the palate you will find ripe strawberries and black cherries, a little bitter chocolate, and some toasty oak and vanilla, finishing with soft tannins.

Staff Image By: David Driscoll | K&L Staff Member | Review Date: 10/2/2013 | Send Email
Absolutley the best version of this wine I've ever tasted. The fruit is sweet and concentrated before the tannins come in and put everything into check. This is such a delicious, affordable, high-quality wine that could pair well with a number of meals. It easily holds up to meat, but has the fruit and acidity to pair with things like lentil soup or veggie plates. Versatile and value-priced. Get in while the gettin's good.

Staff Image By: Jim Boyce | K&L Staff Member | Review Date: 9/3/2013 | Send Email
Our perennial staff favorite Rosso is back! Because of the staff AND customer love, the Poggiarellino Rosso is always one of the first Rosso's (and Brunello's) to sell out. 2011 is a warmer vintage, lending to richer dark cherry fruit, tobacco leaf, and earthy mineral components. Absolutely textbook Sangiovese which is an absolute steal for $17.

Additional Information:



- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


Alcohol Content (%): 14